Ingredients

The following ingredients have 6 Servings
  • 2 lbs cabbage (medium-coarsely shredded)
  • 1 large onion (chopped)
  • 4 cloves garlic (minced)
  • 2 lbs ground beef
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons canola oil
  • 1 1/2 cups low sodium chicken broth
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 cups uncooked white rice (or brown rice - rinsed & drained)
  • 6 oz can tomato paste
  • 28 oz can diced tomatoes
  • 2 tablespoons fresh dill (finely chopped)
  • Greek yogurt or sour cream (for serving)

Instruction

  • Press Sauté and once IP display says Hot, coat woth the oil and add the onion, cook for 2 mins.
  • Add garlic, stir and cook for 3 minutes.
  • Add meat, thyme, oregano, rosemary, paprika, salt and pepper, break with a wooden spoon and cook for 5-7 minutes. Meat will still be pink.
  • Add cabbage and stir.
  • Add broth, Worcestershire sauce, tomato paste and diced tomatoes, stir to combine.
  • Add rice and do NOT stir, lightly press it down into the mixture to submerge.
  • Cancel Saute. Close and lock the lid, set pressure vent to Sealing and press Pressure Cooking on High for 20 minutes. Instant Pot will take about 15-20 minutes to come to pressure.
  • Once done cooking, do a quick releasr by turning pressure vent to Venting position.
  • Open carefully, stir in chopped dill and serve with sour cream or greek yogurt.